Wednesday, November 21, 2012

Cake, cake, cake, cake

By the time you read this I will be hanging out with my bestie Alexis who is flying into spend Thanksgiving with us. The girls are super excited but not nearly as excited as I am. And seeing as how I will be spending all my time over the holidays enjoying her company and stuffing my face I thought I'd schedule a post for you.

I just finished reading Beautiful Redemption. It is always bitter sweet to end a series. Especially a series as amazing as this one. Check out my review on goodreads here. This completion brings me back on track with my Reading Goal for 2012:

After my burn out last year in October I decided to not push my luck and just got with an easy one book a week. I'm right on track. How are you all doing? Any favorites that I must read before the end of the year? These are the three books vying for my attention right now. I'm still unsure which one I will pick to read first.


And since it's almost thanksgiving and since that means pumpkin pie and since I despise pumpkin pie, I'm going to share with what I made for "pumpkin pie day" at work. Last year I made this delicious chocolate layered pumpkin torte:


That was fun, my first go around I forgot to add the flour. The year before that I made my absolute favorite go to when you want to impress people layered pumpkin cake. Sorry no picture but here's the link to the recipe. You use brown sugar to make the whipped cream frosting... Trust me it's amazing.

This year I wanted to be lazy and do something easy. And thanks to pinterest I had options. I saw a Better than Sex Pumpkin Cake pin floating around and was pretty set on trying that. Better than Sex Cake other wise known as Skor cake, is amazing. You use a whole can of sweetened condensed milk, how could it be anything but amazing? I started out with this recipe from Something Swanky. However as I assembled the cake I was immediately put off by the consistency of the batter. The pumpkin and the dry cake mix alone looked like some that would bake up to be dry and dense and completely unappealing. So I googled easy pumpkin cake and noted that several other recipes said to still use the eggs that the original boxed cake mixed called for. Then because I was feeling wild I threw in the spices that make up pumpkin pie spice. No measurements just shaking a little here and there. Like I said WILD.

The result was pretty darn good. For someone who doesn't like pumpkin this cake was great. It had a VERY light pumpkin flavor and despite the entire can of sweetened condensed milk and entire tub of cool whip it wasn't too sweet. 



Ingredients:
1 box yellow cake mix
1 small can pumpkin puree (14.5 oz)
3 eggs beaten
1/2 t pumpkin pie spice
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1 -2 Heath bars crushed

Instructions:
Mix together the cake mix, the pumpkin puree, the eggs, and the spice.
Pour batter into a well greased 9x13 baking dish. Bake at 350ยบ according to the directions for a 9x13 cake on the cake mix box.
Using a chopstick poke holes all over the top of the cake (The original recipe links to a post that has "great step by step photos for this part". Really? You're just stabbing the cake).
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate until ready to serve. It's best to let it sit over night to really soak up that sweetened condensed milk.
Before serving spread the cool whip over top of cake. Sprinkle on the heath bits. 

Enjoy and HAPPY THANKSGIVING!!!

2 comments:

Heidi Rogers said...

You should read Reached next so I don't get late fees. :)

Darnbirdie said...

I make pumpkin cake all the time with just cake mix and a can of pumpkin. I never add the eggs and while the batter looks dry the cake is always moist and delicious.